A place where Jerez takes a seat at the table

OPEN TUESDAY TO SUNDAY · WINES AND LOCAL PRODUCE

Here, tradition isn't framed on a wall — it's on the plate, in the glass, and in the air you breathe. Produce from the land, the sea, and the Almadraba.

Jerez, Spain’s Gastronomy Capital 2026: Why the City Deserves It
GASTRONOMY

Jerez, Spain’s Gastronomy Capital 2026: Why the City Deserves It

Jerez has been named Spain's Gastronomy Capital 2026 (Capital Española de la Gastronomía), a recognition that, for those of us who know this city…

Traditional Jerez Pastries: Tocino de Cielo, Pestiños and Yemas de San Leandro
GASTRONOMY

Traditional Jerez Pastries: Tocino de Cielo, Pestiños and Yemas de San Leandro

The cuisine of Jerez doesn't end with stews and fish. Its pastry tradition, with deep convent roots, holds some of the most beloved sweets…

A fino isn't ordered. It's listened to, and then repeated.

— SENTÍO, JEREZ

I EAT

With time, with appetite, and with the napkin properly placed. Those who eat in a hurry miss half the experience.

II DRINK

With discernment. In Jerez, wine isn't an accompaniment — it's the protagonist of the meal.

III FEEL

If you eat and drink as Jerez deserves, the feeling arrives on its own. Like flamenco: you can't force it.

Fernando Chenone
Meet our chef

Fernando Chenone

A chef trained between Italy, the United Kingdom, Spain and the United States. "His cooking is built on absolute respect for the product, a solid technical foundation acquired in demanding environments, and an identity deeply rooted in Andalusia. A proposal that draws on its origins, yet expresses itself with a contemporary outlook within the modern tabanco concept."

Throughout his career he has worked in prestigious kitchens, as part of teams "that combine tradition and innovation, and leading his own projects where he has developed a cuisine with a personal signature." His résumé includes Hotel Garden in San Vito Chietino and Essenza cucina di mare in Italy, Barrafina in London, Tabanco Cucurucho in Miami, Mantúa -a Michelin-starred restaurant- and Chile Habanero, both in Jerez.

Sentío is Jerez

Raule - Cantante, compositor y músico jerezano

Raule - Cantante, compositor y músico jerezano

"Hacía años no probaba una ensaladilla tan top como esta."

Pablo Cabezali (Cenando con Pablo) - Influencer gastronómico

Pablo Cabezali (Cenando con Pablo) - Influencer gastronómico

"Un restaurante muy gourmet. Son tapas clásicas, pero con un toque muy creativo de la casa. Aquí hay cocina.."

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El gastro tabanco con sabor propio en el corazón de Jerez… y uno de los mejores arroces melosos de Cádiz
DIRECTO AL PALADAR

El gastro tabanco con sabor propio en el corazón de Jerez… y uno de los mejores arroces melosos de Cádiz

Los hermanos Chenone, Fernando y Manu, dirigen Sentío junto a la plaza Plateros, con Fernando Ruiz al frente de la sala.

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Nuevo restaurante en el centro de Jerez
COSAS DE COMÉ

Nuevo restaurante en el centro de Jerez

Se trata de un establecimiento especializado en vinos que sirve cocina tradicional con un toque moderno. Tiene zona de barra, sala y terraza

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Sentío, el gastro tabanco que se estrena en la histórica calle Tornería: "Un sitio con alma jerezana"
DIARIO DE JEREZ

Sentío, el gastro tabanco que se estrena en la histórica calle Tornería: "Un sitio con alma jerezana"

La oferta gastronómica de Jerez se amplía con este nuevo local donde "comer, beber y sentir"

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WHERE WE ARE

C. Tornería, 2, 11403 Jerez de la Frontera, Cádiz

HOURS

  • Monday: Closed
  • Tuesday: 13:00-16:00, 20:30–23:30
  • Wednesday: 13:00-16:00, 20:30–23:30
  • Thursday: 13:00-16:00, 20:30–23:30
  • Friday: 13:00-16:00, 20:30–23:30
  • Saturday: 13:00-16:00, 20:30–23:30
  • Sunday: 13:00-16:30